Cannellini and Penne Soup Recipe

Cannellini and Penne Soup Recipe

  • 1 pound low-fat mild turkey Italian sausage, casings removed
  • 1 onion, peeled and chopped
  • 4 cloves garlic, minced or pressed
  • 1 (14.5 ounce) can chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup dry red wine
  • 1 teaspoon dried oregano
  • 1 (8 ounce) package dried penne pasta
  • 6 ounces arugula
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1/2 cup Safeway SELECT Verdi Shredded Parmesan Cheese
  • Pepper
  1. In a 5- to 6-quart pan over high heat, break sausage meat into chunks with a spoon. Add onion and garlic and stir often until onion is limp, about 5 minutes.
  2. Add broth, tomato sauce, wine, oregano, pasta, and 2 cups water. Stirring often, bring mixture to a boil and cook until pasta is just tender to bite, about 10 minutes.
  3. Rinse and drain arugula; trim off and discard any tough stem ends. Coarsely chop arugula and add to pasta mixture along with beans. Stir occasionally until soup is boiling, about 3 minutes. If soup seems dry, add more broth to taste.
  4. Ladle soup into bowls and add cheese and pepper to taste.
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